Every year I write about my love affair with corn . I don’t know why, maybe because each summer when I take that first juicy bite it reminds me of childhood, warm summer days and simplicity. Oh, and it’s just plain good!
Another thing corn reminds me of is how delicious fresh produce can be, and how easy it is to prepare. In most cases it only takes a few minutes to make a delectable summer treat – even year round. When I get the winter blahs, I have to remember that scrumptious, nutritious fresh produce is just a Whole Foods ride away. (In Vermont, we fire up the grill even in two feet of snow!)
Here are some of my personal favorites. They’re easy, delish and filling. Ok, they’re healthy eating too, but that’s just a bonus.
Grilled asparagus – If you want to, you can blanch first, but you really don’t have to. Simply brush with light olive oil, place on the grill and let nature take it’s course. Is there anything better than grilled asparagus?
Baked kale – Try it instead of potato chips. No, really! This is a Green Mountain at Fox Run favorite. Toss in light olive oil and sprinkle with kosher salt. Spread out onto a large cookie sheet and begin baking in a 350 degree oven for 8 minutes. Turn the delicate kale over and bake another 5 minutes and then you’ll want to baby sit. They can go from a divine crisp to ‘burnt to a’…in very short order. Light as air, crunchy and divine.
White or baby yellow corn on the cob scrubbed with lime. Fresh picked if you can get it. (When I was young we stole corn out of our neighbor’s field — maybe not a good idea at 50 ;-). Squish a quartered lime all over the cob and sprinkle lightly with sea salt — or not. Just like buttah, only without the butter.
Grilled eggplant – Almost any vegetable is better grilled, and what could be easier than tossing along side a couple of turkey burgers? Slice you eggplant about 1/2 inch thick and baste with a good grade balsamic/olive oil mixture. Grill until you get those great tell-tale grill marks and the plant is tender and soft. Like candy!
Garden tomatoes eaten while gardening. Simply eat with a sprinkle of salt from a mini Morton’s salt shaker . Use sleeve as napkin.
Give us some of your favorites, we’d love to hear!